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'Hot' smoked trout is usually served with the skin removed, and the head and tail either on or off as preferred. Vacuum-packed fillets are also available from Dublin Fish Company. For a sophisticated snack or the perfect start to any meal, simply serve with lemon wedges, horseradish and brown bread and butter. 'Hot' smoked trout is also a versatile cooking ingredient and can be used in pâtés, quiches and soufflés. 'Cold' smoked trout is generally sold in packs of slices. With its delicate flavour, it too can be served traditionally with lemon, black pepper and brown bread and butter or for a really indulgent breakfast, serve smoked trout and scrambled eggs, a mouth watering combination! The possibilities are endless. So give salmon a rest and your guests a welcome change, and make sure you include smoked trout on your menu. You won't be disappointed.

Please Note

Dublin Fish Company makes every effort to up-date the website on a regular basis as some products may not be available when order is made. Prices may occasionally have to be altered, if this occurs you will be informed of the change and requested to reconfirm your order at the altered price. We will inform clients of product availability if this situation arises. Dublin fish Company reserve the right to refuse orders

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Please Note :

Dublin Fish Company makes every effort to up-date the website on a regular basis as some products may not be available when order is made. Prices may occasionally have to be altered, if this occurs you will be informed of the change and requested to reconfirm your order at the altered price. We will inform clients of product availability if this situation arises. Dublin fish Company reserve the right to refuse orders